Category: Pub Food

Hermelin is a type of Czech cheese which was invented in the 1920s to imitate the famous French Camembert. It got its name from a stoat’s fur (in Czech “hermelin”) because of a white mold coating. Marinating was already widely used when Hermelin was brought to pass, therefore it didn’t take long, for back then, … Continue reading Grilled Hermelin (Hermelin na Grilu)

One would say that this type of schnitzel comes from Netherlands but it was actually invented in the Czech lands. So why Dutch? Well, 1/3 of this classic dish contains of delicious Gouda cheese. You can eat it anywhere from kindergarden canteens to upscale restaurants in the Czech Republic. And now even in your homes. Super-fast. Super-delicious. … Continue reading Dutch Schnitzel (Holandsky Rizek)

Spekacek (pronounced as shpekahchek) or burt, a thick Czech sausage used for pickeling utopenec and cooking amaizing burtgulas firstly appeared at the General Land Centennial Exhibition in Prague in 1891 and became a popular delicasy. It originally had to contain 38,5 % beef, 17,5 % pork, 17 % bacon, 23 % ice and the rest of it were spices. At the begining of … Continue reading Sausage Goulash (Burtgulas)

The very first goulash was prepared by Hungarian shepherds (in Hungarian gulyas) in the 9th century as a nice portable dish which was dried in the sun, stored in bags made of sheep’s stomachs and rehydrated when it was needed. Paprika was added later, at the end of 18th century. Goulash made its way into … Continue reading Czech Goulash Soup (Gulasova)

Hermelin is a type of Czech cheese which was invented in the 1920s to imitate the famous French Camembert. It got its name from a stoat’s fur (in Czech “hermelin”) because of a white mold coating. Marinating was already widely used when Hermelin was brought to pass, therefore it didn’t take long, for back then, … Continue reading Green Marinated Hermelin (Zeleny Hermelin)

Pork rinds in the USA, scrunchions in Canada, chicharones in Latin America and some part of Asia, khaep mus in Thailand, cracklings or scratchings in the UK, grammelns, griebens or schweinekrustens in German speaking world and škvarkys (pronounced as shkvahrki) in the Czech Republic are fried pieces of pork lard and meat often eaten as … Continue reading Rustic Crackling Patties (Venkovske Skvarkove Placky)

Spekacek (pronounced as shpekahchek), a thick Czech sausage used for pickeling utopenec firstly appeared at the General Land Centennial Exhibition in Prague in 1891 and became a popular delicasy. It originally had to contain 38,5 % beef, 17,5 % pork, 17 % bacon, 23 % ice and the rest of it were spices. At the begining of Czechoslovakian 90’s, the quality went … Continue reading Pickled Sausage (Utopenec)